MANGO SALSA

EXTRA

8 corn tortillas

1 avocado

METHOD

This recipe is simple, but has its process. Start preparing the Tofu. Get it out of its package and cut into thin strips or cubes.

In a tupperware pour the coconut milk and season with sea salt and paprika. Add the tofu to the coconut milk and let it marinate in the refrigerator for at least 1 hour. You can do this in the morning, so it’s ready for lunch.

While the tofu is marinating, prepare the mango salsa. Chop mango and dice cucumber. Mix them and add the cilantro, sesame oil, soy sauce and sesame seeds. Refrigerate until use.

Preheat oven to 400F/255C.

Take the tofu strips out of it’s marinate and put them on a baking dish “greased” with coconut oil.

Roast for 25 minutes or until it turns a bit more firm and golden brown. This process makes the tofu the perfect texture for tacos, very similar to fish!

To bread the tofu strips, use the coconut milk in which the tofu marinated, it will work as “glue” for the panko.

Mix the panko with paprika and grated coconut.

Take each strip of tofu, put it through the coconut milk and then the panko. Repeat with all the strips.

Heat 2 tbsp of coconut oil in a pan and cook the tofu strips until golden brown. The smell in your kitchen will be amazing!

Once they are all ready, you are set for your taco assembly.

Toast the tortillas, put a little mango sauce, a few tofu strips and avocado on top.